This nourishing and flexible recipe is on repeat in our home throughout the cool months of the year.  It is easily tweeked to fit your family's favorite flavors as well as what quality produce is available to you locally.  This recipe offers delicious immune and gut support for you and those dining at your table, especially during cold and flu season. 

Ingredients

2 tablespoons coconut oil, avocado oil, or butter

1 onion, peeled and chopped

3 organic carrots, chopped

3 organic celery ribs, chopped

3-5 cloves garlic, minced

2-3 quarts bone broth

6-8 cups of assorted veggies such as cabbage, mushrooms, broccoli, greens, etc, chopped

1 tablespoon dried herbs such as parsley, thyme, or rosemary or 3 tablespoons fresh herbs

Sea salt or Redmond's Real Salt, to taste

Filtered water

In a large stockpot, melt fat of choice over medium high heat.  Add onion, carrots, and celery, a sprinkle of salt and pepper and sauté until onions are translucent.  Stir in garlic, until fragrant.  Add the additional vegetables, broth, herbs, and water to cover the veggies.  Bring the soup to a boil and reduce to a simmer.  Simmer with the lid askew for about 15-25 minutes, or until veggies are tender.  While your soup is simmering, adjust water level and salt to meet your preferences.  Additionally, this recipe can be prepared in a crockpot by adding all ingredients to the pot and cooking on low for about 6 hours, or until veggies are lightly cooked through.  If desired, stir in any cooked and shredded meat, such as pastured chicken or beef before serving.  Top with a generous dollop of fresh, raw sour cream, if tolerated.